Chicken Fajita Buddha Bowl

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Buddha bowls are so appealing because there are no rules. I was inspired by my love for sizzling chicken fajitas. Instead of eating a tortilla I put the chicken and veggies on a bed of fluffy quinoa. So, that’s how this buddha bowl was born.

Quinoa is a a seed that gets fluffy with a little crunch when cooked in water. It’s easy to cook, just like rice. Unlike rice, it has a lot of protein and contains essential amino acids that our bodies can’t make. So, if you’re trying to build some muscle then this is a great side to eat.

So, we have sauteed pepper and onions that are cooked until they’re caramelized and juicy. Then we have bite sized chicken that’s coated with salt, pepper and garlic powder. Black beans add a creaminess, and the salty cheddar cheese melts onto everything.

OK, let’s get started.

Put quinoa in strainer and rinse. In a pot add water, quinoa, coconut oil, salt and pepper. Bring it to a boil. Reduce the heat so that it’s simmering, cover, and let it cook 15 minutes. When all the liquid is absorbed, remove from heat and let it sit for 5 minutes. Fluff it with a fork when it’s done.

Put 2 tbsp. of olive oil in a pan, and raise the heat to medium. Cut up pepper and onion into long, thin slices, and add to the pan. Sprinkle with a pinch of pepper and stir until coated with olive oil.

chicken-fajita-buddha-bowl-01Cook until the onion is caramelized and the pepper is soft.

Put 1 tbsp of olive oil in a cast iron skillet on medium/high heat. Rinse and pat dry chicken breast. Sprinkle both sides with salt, pepper, and garlic powder.

chicken-fajita-buddha-bowl-02Cut into bite size pieces and put in pan.

chicken-fajita-buddha-bowl-03Flip when they are browned. It should take about 12-15 minutes.

Drain beans. Shred 2-4 oz. of cheddar cheese.

chicken-fajita-buddha-bowl-04Now it’s time for the fiery avocado dip. I was inspired by this recipe from Tabs and Tidbits. I used less garlic and altered it a bit….what a delicious recipe!

Put avocados,  jalapenos, cilantro, garlic, non-fat plain Greek yogurt, white vinegar, olive oil, water, salt, and pepper to a food processor or Magic Bullet.

Squeeze the juice from two limes into the mix. Use this citrus squeezer to make things easier.

chicken-fajita-buddha-bowl-05Blend until smooth.

chicken-fajita-buddha-bowl-06Add ingredients to a bowl. Put a big glob of the fiery avocado dip on top to finish off this delicious chicken fajita buddha bowl.

chicken-fajita-buddha-bowl-08This is such a yummy lunch or dinner, and I love dipping the chicken in the fiery avocado dip 🙂

chicken-fajita-buddha-bowl-09


CHICKEN FAJITA BUDDHA BOWL

Time: 50 minutes
Servings: 4

Ingredients

Quinoa

  • 2 Cups Water
  • 1 Cup Quinoa
  • 1 tsp. Coconut Oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper

Pepper and Onion

  • 1 Pepper
  • 1 Sweet Onion
  • 2 tbsp. Olive Oil
  • Pinch of Pepper

Chicken

  • 1 lb. Organic Chicken Breast
  • 1 tbsp. Olive Oil
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper

Avocado Dip

  • 2 Avocados
  • Juice of 2 Limes
  • 2 Jalapenos (seeds removed)
  • 1/3 Cup Cilantro
  • 1/2 Garlic Clove
  • 1/2 Cup Non-fat Plain Greek Yogurt
  • 1/2 tbsp. White Vinegar
  • 1 tbsp. Olive Oil
  • 2 tbsp. Water
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper

Instructions

  1. Put 1 cup of quinoa in strainer and rinse.
  2. In a pot add 2 cups of water, quinoa, 1 tsp. coconut oil, 1/2 tsp. salt and 1/2 tsp. pepper. Bring it to a boil. Reduce the heat so that it’s simmering, cover, and let it cook 15 minutes. When all the liquid is absorbed, removed from heat and let it sit for 5 minutes. Fluff it with a fork when it’s done.
  3. Put 2 tbsp. of olive oil in a pan, and raise the heat to medium. Cut up 1 pepper and 1 sweet onion into long, thin slices, and add to the pan. Sprinkle with a pinch of pepper and stir until coated with olive oil. Cook them until the onion is caramelized and the peppers is soft.
  4. Put 1 tbsp of olive oil in a cast iron skillet on medium/high heat. Rinse and pat dry 1 lb. chicken breast. Sprinkle both sides with 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. garlic powder. Cut into bite size pieces and put in pan. Flip when they are browned. It should take about 12-15 minutes.
  5. Drain 15. oz. can of black beans.
  6. Shred 2-4 oz. of cheddar cheese.
  7. Put 2 avocados, juice of 2 limes, 2 jalapenos (remove seeds), 1/3 cup cilantro, 1/2 garlic clove, 1/2 cup non-fat plain Greek yogurt, 1/2 tbsp. white vinegar, 1 tbsp. olive oil, 2 tbsp. water, 1/2 tsp. salt, and 1/4 tsp pepper to a food processor or Magic Bullet. Blend until smooth.
  8. Put quinoa in bowl and top with ingredients.
  9. Put a big glob of the fiery avocado dip on top to finish off this delicious chicken fajita buddha bowl.

Do you want more flavor in the quinoa? Cook it in vegetable or chicken stock.

Are you eating more greens? Substitute the quinoa for spinach or baby kale.


Here’s a delicious vegetarian dish, beanballs with spicy mushroom quinoa.

beanballs-with-spicy-mushroom-quinoa-08Also, try out this chicken rollatini with spaghetti squash.

chicken-rollatini-spaghetti-squash-06

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